Apr. IS. 1919 Meat Extracts, their Composition and Identification 3 



quantity of cold water, bringing the whole rapidly to a temperature of 

 95° to 97° C, where it was kept for 45 minutes, after which the liquor 

 was drawn off and reduced by evaporation to the desired concentration. 

 It may be noted here that the two laboratory-prepared bone extracts, 

 Nos. 27 and 28, were made by long-continued boiling of bones from 

 which all meat had been removed. 



List of extracts prepared 



QUANTITATIVE INVESTIGATION OF EXTRACTS 

 METHODS USED 



In the analysis of the foregoing extracts the methods used were essen- 

 tially those described by Street {Sy and, in brief, were as follows: 



A 10 per cent solution of solid extract or a 20 per cent solution of 

 liquid extract was used for the following determinations: 



1. Water. — The water representing the degree of concentration of 

 the extract was determined by placing 20 cc. of the solution in a 100 

 cc. glass-stoppered weighing bottle containing 20 gm. of asbestos, and 

 drying to constant weight in a vacuum of 30 inches at a temperature of 

 60° to 65° C. 



2. Ash. — Ten cc. of the solution in a tared porcelain dish ^ were 

 evaporated to dryness upon the steam bath, thoroughly carbonized at 

 a low red heat, macerated with water, filtered, and the residue thoroughly 

 washed and ignited. The filtrate was then added to the ignited residue 

 in the dish, the whole evaporated to dryness upon the steam bath, 

 ignited at a low red heat, and weighed. 



3. Sodium chlorid.^ — After weighing, the ash obtained was dissolved 

 in water with the aid of a few drops of nitric acid, diluted to 100 cc, 

 an aliquot taken, and chlorin determined by the Volhard method.* 



1 Reference is made by number (italic) to " Literature cited," p. 17. 



' Porcelain was used instead of platinum in order that the possibility of volatilization of chlorin would 

 be reduced to a minimum, as the ash was later utihzed in the chlorin determination. 



'Chlorin may be determined separately according to the method adopted by, the Association of Official 

 Agricultural Chemists. (2). 



* Only a small portion of the chlorin of the ash of meat extracts is due to sodium chlorid, the greater 

 ixirtion being combined as chlorid of potassium (8). Allen (i) makes an allowance of 0.06 per cent sodium 

 chlorid for evcrj' unit per cent of dry matter present, considering the excess as added salt. 



